Cranberry & Brie Tartlets
Method Pre-heat the oven to 180oC/350oF/gas mark 4. Roll the pastry out until it is 3mm thick and stamp out circles to fit in a tartlet tin and then chill for
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Cooking tools:
- Tart pan
- Cookie cutter
- Rolling pin
- Pie weights
- Oven
- Refrigerator
- Measuring spoon
- Chef's knife
- Cutting board
Ingredients
- 225g shortcrust pastry
- 175g Tracklements Cranberry, Port & Orange Sauce
- 200g Brie cut into ½ inch cubes (with rind left on)
- Fresh thyme to garnish
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